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tips to convert your favorite cocktail into a poptail

Alcohol inhibits the freezing process so limit the amount of alcohol content to less than 20%, which equals to about 1 shot of liquor per cup of puréed fruit/liquid. Proper ratio of alcohol to fruit will ensure that you will have frozen pops.

If you’d like to add more alcohol, make granitas or shaved ice instead. Frozen slushy treats are good, too, but harder to eat on a stick!

Using simple syrup, honey, or other liquified sweeteners are easier to incorporate into the rest of the ingredients. However, sugar also lowers the freezing point, so don’t add too much.

Wine has less alcohol than liquor so you can use more of it without interfering with the freezing process.

Ice pop molds are available online and in many kitchen stores, but you can also use small 3-ounce cups (think Dixie® bath cups), shot glasses, ramekins, and even small plastic yogurt containers.